This plant-based mac and cheese is not only vegan but it's also oil-free, nut-free, soy-free and gluten-free. Made from a base of potatoes, carrots, nutritional yeast and seasonings, the cheesy sauce is 100% plant-based and easy to whip up in your blender. Mix with your favorite gluten-free pasta for an easy main course or side dish.
Course Main Course, Side Dish
Cuisine American, Gluten-Free, Vegan
Keyword gluten free, mac and cheese, nut free, oil free, pasta, soy-free, vegan, vegan cheese
Veggies to mix in such as: broccoli, peas, spinach, kale
Toppings such as: black pepper, crushed red pepper flakes, herbs, hot sauce, nutritional yeast flakes,vegan Parmesan cheese
Instructions
Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until soft.
While the potatoes and carrots are cooking, cook gluten-free pasta according to package directions.
Add nutritional yeast, almond milk, lemon juice, salt, ground mustard, garlic powder, and onion powder to a high-powered blender.
Drain the potatoes and carrots in a mesh strainer, reserving the cooking water, and add to the blender. Add ¼ cup of the cooking water to the blender.
Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes). If the sauce is a little too thick, you can add 1-2 additional tablespoons of water.
When the pasta is done, drain in a colander (rinse only if package directs) and return to the pot or a large mixing or serving bowl.
Pour the sauce onto the pasta and mix in until well-combined.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between. The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition was calculated using Banza chickpea pasta.